Friday, December 18, 2009
Chocolate Pancakes
1/4 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch of salt
1 large egg white
1/4 cup skim milk
1 teaspoon canola oil
1/4 teaspoon vanilla extract
1/2 pint nonfat vanilla frozen yogurt
1/3 cup Chocolate-Raspberry Sauce, (recipe follows)
1/2 cup fresh raspberries
Preparation
1.Stir together flour, sugar, cocoa, baking powder and salt in a medium bowl. Whisk together egg white, milk, oil and vanilla in a small bowl. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.
2.Spray a large nonstick skillet with nonstick cooking spray and place over medium-low heat. Make 3 to 4 pancakes, using about 1 1/2 tablespoons of batter per pancake, in the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter.
3.Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce. Garnish with raspberries.
Tips & Notes
Make Ahead Tip: Pancake batter can be refrigerated for up to 1 hour.
Nutrition
Per serving: 302 calories; 3 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 66 g carbohydrates; 7 g protein; 3 g fiber; 226 mg sodium; 308 mg potassium.
4 1/2 Carbohydrate Serving
Exchanges: 4 1/2 other carbohydrate
Hamantashen
The traditional cookie for Purim, hamantashen is Yiddish for "Haman's pockets." They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther.
About 4 dozen cookies
Active Time: 1 hour
Total Time: 3 1/2 hours (including chilling time)
Ingredients
Filling
3/4 cup pitted prunes
1/3 cup raisins
1/2 cup water
1/3 cup coarsely chopped apple
1/4 cup walnut pieces
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
Cookie Dough
1/2 cup sugar
1/4 cup canola oil
2 tablespoons butter, at room temperature
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
Preparation
1.To make filling: Combine prunes, raisins and water in a small saucepan. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes.
2.Combine the prune mixture, apples, walnuts, sugar, lemon juice and zest in a food processor; process until smooth. Transfer to a small bowl and set aside.
3.To make cookies: Beat sugar, oil and butter with an electric mixer on medium speed in a medium bowl until smooth. Add egg and beat until smooth. Add vanilla and beat until blended. Sift together flour, baking powder and salt in another medium bowl. Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap and flatten slightly. Refrigerate for 2 to 3 hours or overnight.
4.Preheat oven to 350° F. Line two baking sheets with baking parchment or coat with nonstick cooking spray.
5.Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of 1/8 inch. Cut the dough into circles using a 2 1/2-inch-diameter cookie cutter. Place 1/2 teaspoon of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal.
6.Place the cookies about 1 1/2 inches apart on the prepared baking sheets. Bake until the tops are golden, 10 to 15 minutes. Transfer to racks to cool. Repeat with the remaining dough.
Tips & Notes
Make Ahead Tip: The filling (Steps 1 & 2) can be made up to 2 days ahead and kept, covered, in the refrigerator. The dough (Step 3) can be made up to 1 day ahead. Store cookies in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition
Per cookie: 59 calories; 2 g fat (0 g sat, 1 g mono); 6 mg cholesterol; 9 g carbohydrates; 1 g protein; 0 g fiber; 17 mg sodium; 37 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 fat
About 4 dozen cookies
Active Time: 1 hour
Ingredients
Filling
3/4 cup pitted prunes
1/3 cup raisins
1/2 cup water
1/3 cup coarsely chopped apple
1/4 cup walnut pieces
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
Cookie Dough
1/2 cup sugar
1/4 cup canola oil
2 tablespoons butter, at room temperature
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
Preparation
1.To make filling: Combine prunes, raisins and water in a small saucepan. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes.
2.Combine the prune mixture, apples, walnuts, sugar, lemon juice and zest in a food processor; process until smooth. Transfer to a small bowl and set aside.
3.To make cookies: Beat sugar, oil and butter with an electric mixer on medium speed in a medium bowl until smooth. Add egg and beat until smooth. Add vanilla and beat until blended. Sift together flour, baking powder and salt in another medium bowl. Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap and flatten slightly. Refrigerate for 2 to 3 hours or overnight.
4.Preheat oven to 350° F. Line two baking sheets with baking parchment or coat with nonstick cooking spray.
5.Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of 1/8 inch. Cut the dough into circles using a 2 1/2-inch-diameter cookie cutter. Place 1/2 teaspoon of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal.
6.Place the cookies about 1 1/2 inches apart on the prepared baking sheets. Bake until the tops are golden, 10 to 15 minutes. Transfer to racks to cool. Repeat with the remaining dough.
Tips & Notes
Make Ahead Tip: The filling (Steps 1 & 2) can be made up to 2 days ahead and kept, covered, in the refrigerator. The dough (Step 3) can be made up to 1 day ahead. Store cookies in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition
Per cookie: 59 calories; 2 g fat (0 g sat, 1 g mono); 6 mg cholesterol; 9 g carbohydrates; 1 g protein; 0 g fiber; 17 mg sodium; 37 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 fat
Fig ’n’ Flax Thumbprint Cookies
We love how the ground flax adds a nutty flavor and the brown sugar caramelizes on the outside of these thumbprint cookies. Fig preserves make this cookie special; other fruit preserves could be used as well.
2 1/2 dozen cookies
Active Time: 45 minutes
Total Time: 1 1/4 hours
Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar, divided
1 large egg, separated
1 teaspoon vanilla extract
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons plus 1/4 cup ground flaxseeds (see Note), divided
1/4 teaspoon cream of tartar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup fig preserves
Preparation
1.Preheat oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat.
2.Beat butter and 1/4 cup brown sugar in a medium bowl with an electric mixer on medium-high speed until creamy. Add egg yolk and vanilla and beat until combined.
3.Whisk whole-wheat flour, all-purpose flour, 2 tablespoons ground flaxseeds, cream of tartar, cinnamon, nutmeg and salt in another bowl. Slowly add the flour mixture to the batter and beat on low until just combined, scraping down the sides as needed.
4.Place the egg white in a small bowl. Combine the remaining 1/4 cup each brown sugar and ground flaxseeds in a shallow dish. Roll slightly rounded teaspoons of dough into balls. Dip one ball at a time into the egg white and then roll in the sugar mixture. Place 2 inches apart on the prepared baking sheet. Press your thumb (or index finger) into the middle of each cookie and spoon enough preserves (about 1/4 teaspoon) into the well to fill it.
5.Bake the cookies in batches until set, 15 to 17 minutes. Transfer to a wire rack to cool.
Tips & Notes
Make Ahead Tip: Store in an airtight container for up to 5 days. Or bake with no preserves and reduce baking time to 12 to 14 minutes; freeze the unfilled cookies for up to 3 months. Defrost at room temperature before filling with preserves.
Ingredient Notes: Look for ground flaxseeds (or flax meal) in the natural-foods section of large supermarkets or in natural-foods stores. Store in the refrigerator or freezer.
Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
Nutrition
Per cookie: 80 calories; 4 g fat (2 g sat, 0 g mono); 15 mg cholesterol; 11 g carbohydrates; 1 g protein; 1 g fiber; 14 mg sodium; 35 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1 fat
2 1/2 dozen cookies
Active Time: 45 minutes
Total Time: 1 1/4 hours
Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar, divided
1 large egg, separated
1 teaspoon vanilla extract
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons plus 1/4 cup ground flaxseeds (see Note), divided
1/4 teaspoon cream of tartar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup fig preserves
Preparation
1.Preheat oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat.
2.Beat butter and 1/4 cup brown sugar in a medium bowl with an electric mixer on medium-high speed until creamy. Add egg yolk and vanilla and beat until combined.
3.Whisk whole-wheat flour, all-purpose flour, 2 tablespoons ground flaxseeds, cream of tartar, cinnamon, nutmeg and salt in another bowl. Slowly add the flour mixture to the batter and beat on low until just combined, scraping down the sides as needed.
4.Place the egg white in a small bowl. Combine the remaining 1/4 cup each brown sugar and ground flaxseeds in a shallow dish. Roll slightly rounded teaspoons of dough into balls. Dip one ball at a time into the egg white and then roll in the sugar mixture. Place 2 inches apart on the prepared baking sheet. Press your thumb (or index finger) into the middle of each cookie and spoon enough preserves (about 1/4 teaspoon) into the well to fill it.
5.Bake the cookies in batches until set, 15 to 17 minutes. Transfer to a wire rack to cool.
Tips & Notes
Make Ahead Tip: Store in an airtight container for up to 5 days. Or bake with no preserves and reduce baking time to 12 to 14 minutes; freeze the unfilled cookies for up to 3 months. Defrost at room temperature before filling with preserves.
Ingredient Notes: Look for ground flaxseeds (or flax meal) in the natural-foods section of large supermarkets or in natural-foods stores. Store in the refrigerator or freezer.
Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
Nutrition
Per cookie: 80 calories; 4 g fat (2 g sat, 0 g mono); 15 mg cholesterol; 11 g carbohydrates; 1 g protein; 1 g fiber; 14 mg sodium; 35 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1 fat
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